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de Souza Carolino A, Freitas XMS, Macalia CMA, Soares JC, Soares AC, da Costa Pinto C, Barbosa ARC, de Araújo Bezerra J, Campelo PH, da Silva Paula MM, Lalwani PJ, Inada NM, Țãlu Ș, Malheiro A, Sanches EA. Virus adsorbent systems based on Amazon holocellulose and nanomaterials. Microsc Res Tech 2024. [PMID: 38563156 DOI: 10.1002/jemt.24566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 03/07/2024] [Accepted: 03/25/2024] [Indexed: 04/04/2024]
Abstract
The environment preservation has been an important motivation to find alternative, functional, and biodegradable materials to replace polluting petrochemicals. The production of nonbiodegradable face masks increased the concentration of microplastics in the environment, highlighting the need for sustainable alternatives, such as the use of local by-products to create efficient and eco-friendly filtering materials. Furthermore, the use of smart materials can reduce the risk of contagion and virus transmission, especially in the face of possible mutations. The development of novel materials is necessary to ensure less risk of contagion and virus transmission, as well as to preserve the environment. Taking these factors into account, 16 systems were developed with different combinations of precursor materials (holocellulose, polyaniline [ES-PANI], graphene oxide [GO], silver nanoparticles [AgNPs], and activated carbon [AC]). Adsorption tests of the spike protein showed that the systems containing GO and AC were the most efficient in the adsorption process. Similarly, plate tests conducted using the VSV-IN strain cultured in HepG2 cells showed that the system containing all phases showed the greatest reduction in viral titer method. In agreement, the biocompatibility tests showed that the compounds extracted from the systems showed low cytotoxicity or no significant cytotoxic effect in human fibroblasts. As a result, the adsorption tests of the spike protein, viral titration, and biocompatibility tests showed that systems labeled as I and J were the most efficient. In this context, the present research has significantly contributed to the technological development of antiviral systems, with improved properties and increased adsorption efficiency, reducing the viral titer and contributing efficiently to public health. In this way, these alternative materials could be employed in sensors and devices for filtering and sanitization, thus assisting in mitigating the transmission of viruses and bacteria. RESEARCH HIGHLIGHTS: Sixteen virus adsorbent systems were developed with different combinations of precursor materials (holocellulose, polyaniline (ES-PANI), graphene oxide (GO), silver nanoparticles (AgNPs), and activated carbon (AC)). The system that included all of the nanocomposites holocellulose, PANI, GO, AgNPs, and AC showed the greatest reduction in viral titration. The biocompatibility tests revealed that all systems caused only mild or moderate cytotoxicity toward human fibroblasts.
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Affiliation(s)
- Adriano de Souza Carolino
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
| | | | | | - Juliana Coatrini Soares
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos, SP, Brazil
| | - Andrey Coatrini Soares
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos, SP, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
| | - Aguyda Rayany Cavalcante Barbosa
- Laboratory of Infectious Diseases and Immunology, Fundação Oswaldo Cruz - Instituto Leônidas e Maria Deane (FIOCRUZ-ILMD), Manaus, AM, Brazil
- Graduate Program in Basic and Applied Immunology (PPGIBA), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, AM, Brazil
| | | | | | - Pritesh Jaychand Lalwani
- Laboratory of Infectious Diseases and Immunology, Fundação Oswaldo Cruz - Instituto Leônidas e Maria Deane (FIOCRUZ-ILMD), Manaus, AM, Brazil
- Graduate Program in Basic and Applied Immunology (PPGIBA), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
| | - Natalia Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos, SP, Brazil
| | - Ștefan Țãlu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, Cluj-Napoca, Romania
| | - Adriana Malheiro
- Graduate Program in Basic and Applied Immunology (PPGIBA), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
- Laboratory of Genomics (LABGEN), Hospital Foundation of Hematology and Hemotherapy of Amazonas (HEMOAM), Manaus, AM, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus, AM, Brazil
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Falcão LDS, Oliveira IDL, Gurgel RS, de Souza ATF, Mendonça LDS, Usuda ÉO, do Amaral TS, Veggi PC, Campelo PH, de Vasconcellos MC, Albuquerque PM, de Moraes MA. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus. Int J Biol Macromol 2024; 258:128882. [PMID: 38141712 DOI: 10.1016/j.ijbiomac.2023.128882] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/03/2023] [Accepted: 12/17/2023] [Indexed: 12/25/2023]
Abstract
Drug-release systems have attracted attention over the last few years since they can be used as a substitute for traditional methods of drug delivery. These have the advantage of being directly administered at the treatment site and can maintain the drug at adequate levels for a longer period, thus increasing their efficacy. Starch-based films are interesting candidates for use as matrices for drug release, especially due to starch's non-toxic properties and its biocompatibility. Endophytic fungi are an important source of bioactive molecules, including secondary metabolites such as phenolic compounds with antioxidant activity. In the present study, cassava starch-based films were developed to act as release systems of phenolic compounds with antioxidant activity. The Amazonian endophytic fungus Aspergillus niger MgF2 was cultivated in liquid media, and the fungal extract was obtained by liquid-liquid partition with ethyl acetate. The starch-based films incorporated with the fungal extract were characterized in regards to their physicochemical properties. The release kinetics of the extract from the film and its antioxidant and cytotoxic properties were also evaluated. The films incorporated with the extract presented maximum release after 25 min at 37 °C and pH 6.8. In addition, it was observed that the antioxidant compounds of the fungal extract maintain their activity after being released from the film, and were non-toxic. Therefore, considering the promising physicochemical properties of the extract-incorporated films, and their considerable antioxidant capacity, the films demonstrate great biotechnological potential with diverse applications in the pharmacological and cosmetic industries.
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Affiliation(s)
- Lucas de Souza Falcão
- School of Technology, Amazonas State University, UEA, Manaus, AM, Brazil; Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | - Isabella de Lima Oliveira
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Érik Oda Usuda
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | - Priscilla Carvalho Veggi
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Mariana Agostini de Moraes
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil; School of Chemical Engineering, Universidade Estadual de Campinas, UNICAMP, Campinas, SP, Brazil.
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Oliveira ACD, Mar JM, Corrêa RF, Sanches EA, Campelo PH, Ramos ADS, Bezerra JDA. Pouteria spp. fruits: Health benefits of bioactive compounds and their potential for the food industry. Food Res Int 2023; 173:113310. [PMID: 37803621 DOI: 10.1016/j.foodres.2023.113310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
The Sapotaceae family encompasses the genus Pouteria spp., comprising approximately 1,250 species of fruits cherished by consumers for their delightful assortment and flavors. Over the years, extensive research has been devoted to exploring the natural bioactive compounds present in these fruits, with the primary goal of preventing and/or mitigating the risk of degenerative diseases. Despite their widespread popularity in numerous countries, the chemistry, nutritional content, and biological potential of these fruits remain relatively unexplored. This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. By doing so, a broad perspective on the current trends in characterizing these compounds and their potential applications were provided, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry were explored herein.
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Affiliation(s)
| | - Josiana Moreira Mar
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Renilto Frota Corrêa
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil
| | - Andrezza da Silva Ramos
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
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da Silva RM, Santos BN, da Silva Oliveira FA, Filho EGA, Fonteles TV, Campelo PH, Rodrigues S. Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10178-z. [PMID: 37865950 DOI: 10.1007/s12602-023-10178-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2023] [Indexed: 10/24/2023]
Abstract
Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v). This study evaluated the functional juice immediately after L. casei fermentation (SSJ0) and after 30 days of cold storage (SSJ30) regarding its effect on human colonic microbiota composition after in vitro fermentation. Fecal samples were collected from two healthy female volunteers, and the 16s rRNA gene sequencing analyzed the fecal microbiota composition. In vitro, colonic fermentation was performed using a batch bioreactor to simulate gastrointestinal conditions. The L. casei viability did not change significantly after 30 days of the synbiotic juice cold storage (4 °C). After the colonic fermentation, the relative abundance of Firmicutes decreased while Proteobacteria and Actinobacteria increased. Regarding short-chain fatty acid (SCFA) production by fecal colonic microbiota, the butyric acid was higher after sample SSJ0 fecal fermentation. In contrast, propionic, isobutyric, and acetic acids were higher after SSJ30 sample fecal fermentation. This study contributes to understanding the interactions between specific foods and the gut microbiota, which can affect human health and well-being.
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Affiliation(s)
- Rhonyele Maciel da Silva
- Chemical Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 709, CEP 60440-900, Fortaleza, CE, Brazil
| | - Brenda Novais Santos
- Chemical Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 709, CEP 60440-900, Fortaleza, CE, Brazil
| | | | - Elenilson G Alves Filho
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil
| | - Thatyane Vidal Fonteles
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil
| | - Pedro Henrique Campelo
- Food Engineering Department, Federal University of Viçosa, Campus Universitário, CEP 36570-000, Viçosa, MG, Brazil
| | - Sueli Rodrigues
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil.
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Dos Santos Silva LY, da Silva Ramos A, Cavalcante DN, Kinupp VF, da Silva Rodrigues JV, Ventura BML, de Oliveira Mendes TA, Sanches EA, Campelo PH, de Araújo Bezerra J. Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds. Molecules 2023; 28:4819. [PMID: 37375373 DOI: 10.3390/molecules28124819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The interest in the consumption of edible flowers has increased since they represent a rich source of bioactive compounds, which are significantly beneficial to human health. The objective of this research was to access the bioactive compounds and antioxidant and cytotoxic properties of unconventional alternative edible flowers of Hibiscus acetosella Welw. Ex Hiern. The edible flowers presented pH value of 2.8 ± 0.00, soluble solids content of 3.4 ± 0.0 °Brix, high moisture content of about 91.8 ± 0.3%, carbohydrates (6.9 ± 1.2%), lipids (0.90 ± 0.17%), ashes (0.4 ± 0.0%), and not detectable protein. The evaluation of the scavenging activity of free radicals, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), of the flower extract was better than the results observed for other edible flowers (507.8 ± 2.7 μM TE and 783.9 ± 30.8 μM TE, respectively) as well as the total phenolic composition (TPC) value (568.8 ± 0.8 mg GAE/g). These flowers are rich in organic acids and phenolic compounds, mainly myricetin, and quercetin derivatives, kaempferol, and anthocyanins. The extract showed no cytotoxicity for the cell lineages used, suggesting that the extract has no directly harmful effects to cells. The important bioactive compound identified in this study makes this flower especially relevant in the healthy food area due to its nutraceutical potential without showing cytotoxicity.
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Affiliation(s)
- Laila Yasmim Dos Santos Silva
- Analytical Center, Campus Manaus Center, Science and Technology of Amazonas, Manaus 69020-120, Brazil
- Federal Institute of Education, Science and Technology of Amazonas, Manaus 69020-120, Brazil
| | - Andrezza da Silva Ramos
- Analytical Center, Campus Manaus Center, Science and Technology of Amazonas, Manaus 69020-120, Brazil
- Federal Institute of Education, Science and Technology of Amazonas, Manaus 69020-120, Brazil
| | - Débora Nogueira Cavalcante
- Analytical Center, Campus Manaus Center, Science and Technology of Amazonas, Manaus 69020-120, Brazil
- Federal Institute of Education, Science and Technology of Amazonas, Manaus 69020-120, Brazil
| | - Valdely Ferreira Kinupp
- Federal Institute of Education, Science and Technology of Amazonas, Manaus 69020-120, Brazil
| | | | | | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers, Materials Physics Department, Federal University of Amazonas, Manaus 69067-005, Brazil
| | | | - Jaqueline de Araújo Bezerra
- Analytical Center, Campus Manaus Center, Science and Technology of Amazonas, Manaus 69020-120, Brazil
- Federal Institute of Education, Science and Technology of Amazonas, Manaus 69020-120, Brazil
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de Abreu Figueiredo J, Norcino LB, do Carmo EL, Campelo PH, Botrel DA, Borges SV, de Souza SM, de Oliveira CR. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract. Food Res Int 2023; 166:112611. [PMID: 36914355 DOI: 10.1016/j.foodres.2023.112611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900 Lavras, MG, Brazil
| | - Eloá Lourenço do Carmo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000 Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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Pereira ZC, Cruz JMDA, Corrêa RF, Sanches EA, Campelo PH, Bezerra JDA. Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential. Food Res Int 2023; 166:112626. [PMID: 36914332 DOI: 10.1016/j.foodres.2023.112626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 01/03/2023] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
The Passiflora genus (Passifloraceae family) extends worldwide, but it is mainly found in the Americas. The present review aimed to select the main reports published over the last 5 years involving the chemical composition, health benefits, and products obtained from the pulps of Passifora spp. The pulps of at least 10 species of Passiflora have been studied presenting different classes of organic compounds, especially phenolic acids, and polyphenols. The main bioactivity properties include antioxidant and in vitro α-amylase and α-glucosidase enzyme inhibition. These reports highlight the potential of Passiflora for the development of a variety of products, especially fermented and non-fermented beverages, as well as foods to attend a demand for non-dairy products. In general, these products are prominent source of probiotic bacteria resistant to in vitro gastrointestinal simulation, representing an alternative for intestinal microbiota regulation. Therefore, sensory analysis is encouraging herein, as well as in vivo tests to enable the development of high value pharmaceuticals and food products. The patents confirm the great interest in research and products development in different food technology areas, as well as in biotechnology, pharmacy, and materials engineering.
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Affiliation(s)
- Zilanir Carvalho Pereira
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | | | - Renilto Frota Corrêa
- Translational Surgery and Animal Experimentation Laboratory of the Central Bioterium of the UEA, State University of Amazonas, Manaus, Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil.
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da Costa Pinto C, Sanches EA, Clerici MTPS, Rodrigues S, Fernandes FAN, de Souza SM, Teixeira-Costa BE, de Araújo Bezerra J, Lamarão CV, Campelo PH. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02970-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Rocha ALF, de Aguiar Nunes RZ, Matos RS, da Fonseca Filho HD, de Araújo Bezerra J, Lima AR, Guimarães FEG, Pamplona AMSR, Majolo C, de Souza MG, Campelo PH, Ţălu Ş, Bagnato VS, Inada NM, Sanches EA. Alternative Controlling Agent of Theobroma grandiflorum Pests: Nanoscale Surface and Fractal Analysis of Gelatin/PCL Loaded Particles Containing Lippia origanoides Essential Oil. Nanomaterials (Basel) 2022; 12:2712. [PMID: 35957144 PMCID: PMC9370742 DOI: 10.3390/nano12152712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/05/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
A new systematic structural study was performed using the Atomic Force Microscopy (AFM) reporting statistical parameters of polymeric particles based on gelatin and poly-ε-caprolactone (PCL) containing essential oil from Lippia origanoides. The developed biocides are efficient alternative controlling agents of Conotrachelus humeropictus and Moniliophtora perniciosa, the main pests of Theobroma grandiflorum. Our results showed that the particles morphology can be successfully controlled by advanced stereometric parameters, pointing to an appropriate concentration of encapsulated essential oil according to the particle surface characteristics. For this reason, the absolute concentration of 1000 µg·mL-1 (P1000 system) was encapsulated, resulting in the most suitable surface microtexture, allowing a faster and more efficient essential oil release. Loaded particles presented zeta potential around (-54.3 ± 2.3) mV at pH = 8, and particle size distribution ranging from 113 to 442 nm. The hydrodynamic diameter of 90% of the particle population was found to be up to (405 ± 31) nm in the P1000 system. The essential oil release was evaluated up to 80 h, with maximum release concentrations of 63% and 95% for P500 and P1000, respectively. The best fit for the release profiles was obtained using the Korsmeyer-Peppas mathematical model. Loaded particles resulted in 100% mortality of C. humeropictus up to 48 h. The antifungal tests against M. perniciosa resulted in a minimum inhibitory concentration of 250 µg·mL-1, and the P1000 system produced growth inhibition up to 7 days. The developed system has potential as alternative controlling agent, due to its physical stability, particle surface microtexture, as well as pronounced bioactivity of the encapsulated essential oil.
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Affiliation(s)
- Ana Luisa Farias Rocha
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ronald Zico de Aguiar Nunes
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Robert Saraiva Matos
- Amazonian Materials Group, Federal University of Amapá (UNIFAP), Macapá 68903-419, AP, Brazil
| | - Henrique Duarte da Fonseca Filho
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Laboratory of Nanomaterials Synthesis and Nanoscopy (LSNN), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120, AM, Brazil
| | - Alessandra Ramos Lima
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | | | | | - Cláudia Majolo
- EMBRAPA Western Amazon, Manaus AM-010 Km 29, Manaus 69010-970, AM, Brazil
| | | | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Cluj County, Romania
| | - Vanderlei Salvador Bagnato
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
- Hagler Institute for Advanced Studies, Texas A&M University, College Station, TX 77843, USA
| | - Natalia Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
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Azevedo SG, Rocha ALF, de Aguiar Nunes RZ, da Costa Pinto C, Ţălu Ş, da Fonseca Filho HD, de Araújo Bezerra J, Lima AR, Guimarães FEG, Campelo PH, Bagnato VS, Inada NM, Sanches EA. Pulsatile Controlled Release and Stability Evaluation of Polymeric Particles Containing Piper nigrum Essential Oil and Preservatives. Materials (Basel) 2022; 15:5415. [PMID: 35955350 PMCID: PMC9369902 DOI: 10.3390/ma15155415] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/27/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Considerable efforts have been spent on environmentally friendly particles for the encapsulation of essential oils. Polymeric particles were developed to encapsulate the essential oil from Piper nigrum based on gelatin and poly-ε-caprolactone (PCL) carriers. Gas Chromatography ((Flame Ionization Detection (GC/FID) and Mass Spectrometry (GC/MS)), Atomic Force Microscopy (AFM), Nanoparticle Tracking Analysis (NTA), Confocal Laser Scanning Microscopy (CLSM), Attenuated Total Reflectance-Fourier-transform Infrared Spectroscopy (ATR-FTIR), and Ultraviolet-Visible (UV-VIS) spectroscopy were used for the full colloidal system characterization. The essential oil was mainly composed of β-caryophyllene (~35%). The stability of the encapsulated systems was evaluated by Encapsulation Efficiency (EE%), electrical conductivity, turbidity, pH, and organoleptic properties (color and odor) after adding different preservatives. The mixture of phenoxyethanol/isotialzoni-3-one (PNE system) resulted in enhanced stability of approximately 120 and 210 days under constant handling and shelf-life tests, respectively. The developed polymeric system presented a similar controlled release in acidic, neutral, or basic pH, and the release curves suggested a pulsatile release mechanism due to a complexation of essential oil in the PCL matrix. Our results showed that the developed system has potential as an alternative stable product and as a controlling agent, due to the pronounced bioactivity of the encapsulated essential oil.
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Affiliation(s)
- Sidney Gomes Azevedo
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Chemistry (PPGQ), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ana Luisa Farias Rocha
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ronald Zico de Aguiar Nunes
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Cluj County, Romania
| | - Henrique Duarte da Fonseca Filho
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Laboratory of Nanomaterials Synthesis and Nanoscopy (LSNN), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120, AM, Brazil
| | - Alessandra Ramos Lima
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | | | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Vanderlei Salvador Bagnato
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
- Hagler Institute for Advanced Studies, Texas A&M University, College Station, TX 77843-3572, USA
| | - Natalia Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13563-120, SP, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Chemistry (PPGQ), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
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Silva R, Rocha RS, Ramos GLP, Xavier-Santos D, Pimentel TC, Lorenzo JM, Henrique Campelo P, Cristina Silva M, Esmerino EA, Freitas MQ, Cruz AG. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Res Int 2022; 157:111272. [DOI: 10.1016/j.foodres.2022.111272] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/21/2022]
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12
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Fernandes GDJC, Campelo PH, de Abreu Figueiredo J, Barbosa de Souza HJ, Peixoto Joele MRS, Yoshida MI, Henriques Lourenço LDF. Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films. Sci Rep 2022; 12:10497. [PMID: 35729201 PMCID: PMC9213542 DOI: 10.1038/s41598-022-14258-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 06/03/2022] [Indexed: 11/09/2022] Open
Abstract
The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector.
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Affiliation(s)
- Gleyca de Jesus Costa Fernandes
- Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil.
| | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG, 36570-900, Brazil
| | | | | | | | - Maria Irene Yoshida
- Chemical Department, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil
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Bezerra JDA, Sanches EA, Lamarão CV, Campelo PH. Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jaqueline de Araújo Bezerra
- Analytical Center Campus Manaus Center Federal Institute of Education, Science and Technology of Amazonas Manaus Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas Manaus Brazil
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Pereira de Oliveira J, Almeida OP, Campelo PH, Carneiro G, de Oliveira Ferreira Rocha L, Santos JHM, Gomes da Costa JM. Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Maciel da Silva R, Henrique Campelo P, Rodrigues S. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice. Food Res Int 2022; 154:111036. [DOI: 10.1016/j.foodres.2022.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 12/25/2022]
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Ribeiro NG, Xavier-Santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102934] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Figueiredo JDA, Silva CRDP, Souza Oliveira MF, Norcino LB, Campelo PH, Botrel DA, Borges SV. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations. Trends Food Sci Technol 2022; 120:274-287. [PMID: 36569414 PMCID: PMC9759634 DOI: 10.1016/j.tifs.2021.12.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/10/2021] [Accepted: 12/21/2021] [Indexed: 12/27/2022]
Abstract
Background The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil,Corresponding author. Federal University of Lavras, Department of Food Science (DCA), Laboratory of Packaging and Encapsulation, P.O. Box 3037, 37200-000, Lavras/Minas Gerais, Brazil
| | - Carlos Ramon de Paula Silva
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | | | - Laís Bruno Norcino
- Biomaterials Engineering, Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000, Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
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Fernandes GDJC, Silva KF, Marques CS, Benedito LZ, Cabral BR, Campelo PH, Borges SV, Marconcini JM, Magriotis ZM, Claro PIC, Dias MV. Development of an SO2 indicator label applied to shrimp. Polímeros 2022. [DOI: 10.1590/0104-1428.20220033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Sampaio UM, Pereira APA, Campelo PH, Pastore GM, Chang YK, Clerici MTPS. Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil
| | - Pedro Henrique Campelo
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil
| | - Gláucia Maria Pastore
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Yoon Kil Chang
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
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da Costa Pinto C, Sanches EA, Pedrosa Silva Clerici MT, Pereira MT, Campelo PH, Michielon de Souza S. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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Alves Filho EG, Silva LMA, de Brito ES, Castro DRG, Bezerra JA, Sanches EA, Rodrigues S, Fernandes FAN, Campelo PH. Effect of Glow and Dielectric Barrier Discharges Plasma on Volatile and Non-volatile Chemical Profiling of Camu-Camu Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02639-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sousa de Oliveira T, Freitas-Silva O, Mendonça Kluczkovski A, Henrique Campelo P. Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems. Food Res Int 2020; 137:109526. [PMID: 33233158 DOI: 10.1016/j.foodres.2020.109526] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/28/2020] [Accepted: 07/06/2020] [Indexed: 10/23/2022]
Abstract
Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.
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Key Words
- (C 20:0) Arachidonic Acid - (5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoic acid
- Bertholletia excelsa
- C 14:0 Myristic Acid - tetradecanoic acid
- C 16:0 Palmitic Acid - hexadecanoic acid
- C 16:1 Palmitoleic Acid - (Z)-hexadec-9-enoic acid
- C 17:0 Margaric Acid - heptadecanoic acid
- C 18:0 Stearic Acid - octadecanoic acid
- C 18:1 (ϖ 9) – Oleic Acid - (Z)-octadec-9-enoic acid
- C 18:2 (ϖ 6) Linoleic Acid - (9Z,12Z)-octadeca-9,12-dienoic acid
- C 18:3 (ϖ 3) Linolenic Acid - (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid
- Conservation
- Freeze-drying encapsulation
- Oxidative stability
- Protein characterization
- Unsaturated fatty acids
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Affiliation(s)
- Tamires Sousa de Oliveira
- Postgraduate Program in Pharmaceutical Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil.
| | | | | | - Pedro Henrique Campelo
- Faculty of Agricultural Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil
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Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
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Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
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de Abreu Figueiredo J, Andrade Teixeira M, Henrique Campelo P, Maria Teixeira Lago A, Pereira de Souza T, Irene Yoshida M, Rodrigues de Oliveira C, Paula Aparecida Pereira A, Maria Pastore G, Aparecido Sanches E, Alvarenga Botrel D, Vilela Borges S. Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties. Food Res Int 2020; 137:109563. [DOI: 10.1016/j.foodres.2020.109563] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 07/12/2020] [Accepted: 07/17/2020] [Indexed: 12/17/2022]
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de Souza Carvalho LM, Lemos MCM, Sanches EA, da Silva LS, de Araújo Bezerra J, Aguiar JPL, das Chagas do Amaral Souza F, Alves Filho EG, Campelo PH. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound. Ultrason Sonochem 2020; 67:105148. [PMID: 32388313 DOI: 10.1016/j.ultsonch.2020.105148] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/13/2020] [Accepted: 04/27/2020] [Indexed: 06/11/2023]
Abstract
The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm-3), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm-3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds.
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Affiliation(s)
- Luciedry Matheus de Souza Carvalho
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Maria Claria Machado Lemos
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | | | | | - Elenilson G Alves Filho
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza, CE, Brazil
| | - Pedro Henrique Campelo
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil.
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Pinto CC, Campelo PH, Michielon de Souza S. Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes. J Appl Polym Sci 2020. [DOI: 10.1002/app.49529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Camila Costa Pinto
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
| | - Pedro Henrique Campelo
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- School of Agrarian Science Federal University of Amazonas (UFAM) Manaus Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- Department of Physics Federal University of Amazonas (UFAM) Manaus Brazil
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Campelo PH, Sant’Ana AS, Pedrosa Silva Clerici MT. Starch nanoparticles: production methods, structure, and properties for food applications. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Castro DRG, Mar JM, da Silva LS, da Silva KA, Sanches EA, de Araújo Bezerra J, Rodrigues S, Fernandes FAN, Campelo PH. Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02427-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Mar JM, da Silva LS, Lira AC, Kinupp VF, Yoshida MI, Moreira WP, Bruginski E, Campos FR, Machado MB, de Souza TP, Campelo PH, de Araújo Bezerra J, Sanches EA. Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.10.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Oliveira LCD, Barbosa JR, Ribeiro SDCA, Vasconcelos MAMD, Aguiar BAD, Pereira GVDS, Albuquerque GA, Silva FNLD, Crizel RL, Campelo PH, Lourenço LDFH. Improvement of the characteristics of fish gelatin - gum arabic through the formation of the polyelectrolyte complex. Carbohydr Polym 2019; 223:115068. [PMID: 31426983 DOI: 10.1016/j.carbpol.2019.115068] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.4% and inlet air temperature of 130 °C. These conditions afforded 6.62 g/h yield, 0.27 aw and 247 g of Gel Strength, that are considered as suitable characteristics for food grade gelatin. The complex formed (FG-GA) was successfully obtained, as demonstrated by the results of amino acid profile, SDS-PAGE, FTIR spectroscopy, zeta potential and morphology. It was also verified that the formation of FG-GA promotes positive changes, such as higher atomization yield, adequate Gel Strength, low hygroscopicity and high solubility. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas.
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Affiliation(s)
- Luã Caldas de Oliveira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Jhonatas Rodrigues Barbosa
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Extração, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | | | | | - Bruna Araújo de Aguiar
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gilciane Américo Albuquerque
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Fabricio Nilo Lima da Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Rosane Lopes Crizel
- Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, 96050-500, Capão do Leão, RS, Brazil
| | - Pedro Henrique Campelo
- Faculdade de Ciências Agrárias,Univesidade Federal do Amazonas, 69067-005, Manaus, AM, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
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Carmo EL, Teodoro RAR, Campelo PH, Figueiredo JDA, Botrel DA, Fernandes RVDB, Borges SV. The use of different temperatures and inulin:whey protein isolate ratios in the spray drying of beetroot juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14113] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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do Amaral Souza FDC, Gomes Sanders Moura L, de Oliveira Bezerra K, Paiva Lopes Aguiar J, Moreira Mar J, Sanches EA, dos Santos FF, Bakry AM, Nicolau Paulino B, Campelo PH. Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters. Food and Bioproducts Processing 2019. [DOI: 10.1016/j.fbp.2019.06.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Silva LFR, Gomes ADS, Castro DRG, Souza FDCDA, Mar JM, Silva LS, Sanches EA, Bezerra JDA, Bakry AM, Campelo PH. Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14072] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
| | | | | | | | - Josiana Moreira Mar
- Laboratory of Nanostructured Polymers Federal University of Amazonas Manaus Brazil
| | - Laiane Souza Silva
- Laboratory of Nanostructured Polymers Federal University of Amazonas Manaus Brazil
| | | | | | - Amr M. Bakry
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University Wuhan China
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Souza Comapa S, Carvalho LMS, Lamarão CV, Souza FDCDA, Aguiar JPL, Silva LS, Mar JM, Sanches EA, Santos FF, Araújo Bezerra J, Campelo PH. Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13989] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sara Souza Comapa
- Faculty of Agrarian Science Federal University of Amazonas Manaus Brazil
| | | | | | | | | | - Laiane Souza Silva
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas Manaus Brazil
| | - Josiana Moreira Mar
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas Manaus Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas Manaus Brazil
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Campelo PH, Figueiredo JDA, Domingues RZ, Fernandes RVDB, Botrel DA, Borges SV. Use of prebiotic carbohydrate as wall material on lime essential oil microparticles. J Microencapsul 2017; 34:535-544. [DOI: 10.1080/02652048.2017.1366563] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Pedro Henrique Campelo
- Departament of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
- Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | | | | | | | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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Campelo PH, Junqueira LA, Resende JVD, Zacarias RD, Fernandes RVDB, Botrel DA, Borges SV. Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2017.1303707] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | | | | | | | | | | | - Soraia Vilela Borges
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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